Place the eggplant slices in a strainer and sprinkle with salt.
Leave them to drain, then wash with cold water and wipe with paper towels.
Grease the eggplant slices with 2 tablespoons oil, and grill them for 5 minutes, until they turn golden.
Grease the tomatoes slices with 1 tablespoon of oil and grill for 4 minutes, until they begin to soften.
Grease the cheese slices with 1 tablespoon of oil and chill them too for 4 minutes, until they lightly melt and turn golden.
Arrange the butter lettuce and endive leaves on a platter.
Put the eggplant and tomato slices and then the grilled cheese on top.
Decorate the platter with olives and the remaining oil and vinegar.